This recipe is taken from The Book of Preserves by Pam the Jam. Courgettes are magnificently prolific, which makes them good value when they’re in season in the late summer and early autumn. This chutney is a delicious method of using up gluts if you grow your own. Although my preference is to use tender young courgettes, when they are little more than 15cm long, you can use big courgettes too, either green or yellow. Coriander and cumin are a classic spice duo and will turn a panful of courgettes into a dazzler of a chutney. Don’t skip toasting the seeds; the few minutes it takes will bring out their best flavour.
These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
Don't get thrown off by the word 'spicy'. This Aubergine chutney is all about balance and the perfect play of flavours from the sweet n' spicy ingredients.
The season of Mulberries is going on before they disappear from your neighbourhood tree or market make this hot and sweet fennel flavoured Mulberry Chutney, and you can always thank me later. 🙂 Mulberry Chutney with Fennel seeds and Smoked Paprika Ingredients Mulberry/Shahtoot- 2 cups Granulated Sugar (brown/white)- ½ cup Fennel seeds- ½ tsp Fennel […]
Preserve fresh vegetables to enjoy year-round in this modern tomato chutney.
Love mangoes? Here is How to Make The Best Ever Mango Chutney!
Step-by-step method for making Tomato and aubergine chutney yourself.
These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
Apples may not seem like the most obvious choice for a chutney but the result is truly stunning - sweet, a little tangy and exotically spiced.
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These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
It’s chutney time- when the smell of vinegar fills the house and the kitchen windows are fugged up with the condensation from a bubbling preserving pan. This month’s batch uses that wonderful autumn fruit, the quince. They are not particularly popular in the UK which is a shame as they have a unique flavour and texture. If you drop the prepared quince into the preserving pan with the vinegar they won’t discolour, but don’t worry if they do as the fruit will turn brown during cooking. My top tip of the day is never to cover chutney jars with cellophane lids as the vinegar evaporates through them- which will dry out the chutney. Leave the chutney a month for the flavours to mature and eat it with a really tangy cheddar or strong blue-veined cheese such as Per Las.
This tomato chilli chutney recipe tastes best when made a month in advance. It would make a great edible gift with a strong, nutty cheese and homemade crackers.
Gluts are an inevitable part of growing your own fruits and vegetables. Preserving techniques help to spread out sudden gluts so that summer's bounty can be enjoyed later on in the year when fresh pickings are thin on the ground...
Passionfruit Jam It befits the week of dia dos Namorados, Brazil's version of Valentines day, that I have fallen in love. Not wi...
These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
This preserve can be made on the stove, but I prefer doing it in the oven. The edges of the quince get slightly charred which give them an attractive appearance and adds to the flavor. It can be se…
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A chunky and vibrant homemade pickle flavoured with yellow mustard seeds. This courgette and tomato chutney makes for the perfect accompaniment or gift
An easy to make rhubarb chutney. Makes about 2kg/4½lbs of chutney .
The flavour of the Rhubarb Chutney reminds me of a fruity, tangy BBQ Sauce! Thanks to its tartness this Rhubarb Chutney goes especially well with pork! But we also use it as a spread for fancy sandwiches or as an accompaniment to cheese!
This sweet, spiced beetroot recipe is moreish and doesn't have the earthy flavour reminiscent of dirt. It's sweet but not sticky and jam like although if you prefer a nice sticky marmalade texture feel free to increase the sugar to one and a half cups and add some orange zest. I served this with the roasted lamb rack in a side pot where Mr NQN wolfed it down quickly without leaving me any. I had to hide the jars!
Beetroot. It turns risotto pink, it’s wonderful stuff. But… every now and then a couple lurk at the back of the fridge. I don’t get in a pickle over it, oh no. I make this chutney. It’s gorgeous with cheese or with roast beef.
Summer is the best time to enjoy many fresh fruit recipes. Spicy pear chutney is one such recipe that is religiously followed by many families during summer when ripe and juicy pears available in abundance. Apart from pear, sugar and vinegar, this recipe also uses apple, ginger, cinnamon and clove for complex sweet, sour and spicier flavor.
Make and share this Big Batch Spaghetti Sauce recipe from Food.com.
These quick zucchini pickles are a little sweet, a tad spicy, and the perfect way to use up that zucchini harvest. A great alternative to traditional cucumber pickles!
This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums
Our easy brinjal pickle recipe works well with any Indian dish as well as cold lamb, grilled chicken or smoked ham. It's sweet and sticky and just gorgeous
This chutney is wonderful with goat's cheese, on a pizza or in a quiche. It's also at home in a cheese toastie
As we round the corner into autumn here on our farm, I'm often found in the kitchen making preserved tomatoes in olive oil. It's simply a task that must...
A delectable chutney with figs, apples and pears, the stars of the autumn fruit basket; this chutney is fragrantly spiced with cardamom and mace, and makes a wonderful accompaniment to cheese, cold meats and salads. Fabulous when served alongside roast guinea fowl or duck and also perfect in sandwiches. Makes a great gift for the festive hamper.
Pickled Beets are simple to make and are delicious as a side dish, snack, in salads, relishes, on sandwiches, and more!
